Bellwork :

1. Bellwork: SAUCES “What keeps a tall building from falling over? Please explain how or why” EVENTS: TUESDAY MARCH 26: Prep 2:05-3:30 WEDNESDAY MARCH 27: ART SHOWCASE AT THE DISTRICT 4:30-6:00 THURSDAY APRIL 17: IB BOOSTER CLUB DINNER IN TIGERS COVE 5:00-6:30 1 PROPERTY OF PIMA COUNTY JTED, 2010

2. Stocks: • Stocks are the liquids that form the foundation or base of sauces and soups. • Learning how to make stocks can help you create flavorful sauces and soups. PROPERTY OF PIMA COUNTY JTED, 2010

3. Stocks: • Stock is composed of four ingredients: • Nourishing element Provides flavor, nutrients, and color to stocks; composed of fresh bones, meat trimmings, fish trimmings, or vegetable trimmings.

4. Stocks: • Stock is composed of four ingredients: • Nourishing element • Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods.

5. Stocks: • Stock is composed of four ingredients: • Nourishing element • Mirepoix • Bouquet garni A mixture of fresh vegetables or herbs that are tied into a small bundle with butchers twine.

6. Stocks: • Stock is composed of four ingredients: • Nourishing element • Mirepoix • Bouquet garni • Liquid, almost always water

7. Types of stocks: There are two main types of stocks • White Stock: • A stock made from chicken, beef, veal, or fish bones simmered with vegetables. • Brown Stock: • A stock that is made from either beef, veal, chicken, or game. It gets its color from roasting the ingredients without water, in a hot oven.

8. Mother Sauces Are the basis for hundreds of other sauces or derivatives. PROPERTY OF PIMA COUNTY JTED, 2010 8

9. There are five Mother Sauces Think of the name Beth V Béchamel Espagnole Tomato Hollandaise Veloute’ 9 PROPERTY OF PIMA COUNTY JTED, 2010

10. Béchamel - White sauce It is traditionally made by whiskingscalded milk gradually into a white flour-butterroux* Roux: is a cooked mixture of wheat flour and fat, traditionally clarified butter, It is typically made from equal parts of flour and fat by weight Derivatives of Béchamel: Mornay, Cheese *Note-you can click on the above alternate colored words to connect to a hyperlink

11. Making a Roux 1 2 3

12. Veloute’ - Tan sauce In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken, veal or fish stock, is thickened with a blond roux Velouté Derivatives: Supreme, Normandy

13. Espagnole - Brown The basic method of making espagnole is to prepare a very dark brown roux, to which brown stock is added. Espagnole Derivatives: Bordelaise Bourguignonne

14. Tomato - Red A tomato sauce is made by sweating mirepoix with salt pork (or bacon) and adding chopped tomatoes and veal or chicken stock. Sweating: Sweating is a method of dry heat cooking used to soften aromatic vegetables Tomato Sauce Derivatives Marinara Bolonaise

15. Hollandaise - Yellow chefsblade.monster.com Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice, salt, and a little white pepper Hollandaise Derivatives Béarnaise Choron

16. CLOSURE Write down a sauce or a food item for each of the 5 mother sauces Béchamel: Espagnole/Brown sauce: Tomato: Hollandaise: Velouté:.